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www.WeekendBakery.com

Weekend Bakery

The place for the ambitious home baker

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You are here: Home / About Us

About Us

501 Comments

Weekend Bakery

Weekend Bakery wants to offer and share information, tips, techniques, recipes and tools for the ‘professional’ home baker, with an above average interest in the art of artisan bread making. Weekend Bakery points to the fact that a lot of people, like us, concentrate their baking activities around the weekends and holidays. The moments you look forward to, thinking about what recipes to try or which favorite loaves to bake.

Weekend Bakery is serious about artisan bread making. We have our own ‘at home micro bakery’. Making bread in small quantities with time and attention will deliver great and rewarding results. So why not try and make your own too? It’s a hobby with great benefits for your mind as well as your body. Making good bread appeals to all your senses. Working with dough can be your own form of meditation. Your body can seriously benefit from the bread you make.

So there are lot’s of good reasons to make your own. Maybe you’ve already discovered them. So if you are serious about good bread making, Weekend Bakery is the place for you. Get your hands stuck in a piece of dough and smell the aroma of your own sourdough starter.

Our Artisan At Home Bakery

We are passionate home bakers. We have been sharing our quest for good food and especially good bread for over 18 years. We love sharing our homemade bread and recipes with friends and family and everybody who’s truly interested. We are especially enthusiastic about the ‘artisan’ way of baking. Traditional methods, few ingredients, lots of taste. It’s amazing and rewarding to discover you can make a wonderful bread with just flour, water and salt and a bit of homemade sourdough.

Our Bakery Tool Shop

We are proud to offer a range of bread baking tools that are perfect for the home baker and small bakeries. All bread baking tools are made within the European Union and of the highest quality. And there’s some very original sweet baking stuff too. Plus we ship all over the world. Come and take a look and get inspired to bake!

Things we love to bake and make

There are some items that we have really ‘made our own’ over the years. Next to our “Pain Rustique’ and Pain au Levain’ that has an ever growing enthusiastic following, we have perfected the art of croissant making and baguette baking. We also make traditional Dutch specialties like suikerbrood (sugar loaf) speculaas, cinnamon buns and roggebrood (rye bread). We love making our own pizza and flatbreads. We also make our own marmalade from the Sevilla oranges when in season and like to experiment with chocolate and caramel too and love to roast our own coffee beans.

Besides the baking

We love to travel. Our favorite destinations are Italy, France, Norway and Canada. Favorite cities: New York, Venice, Amsterdam.
Also fond of (outdoor) cooking, the Italian kitchen, Indian and Japanese food and much more…

Happy baking from Weekend Bakery!

Ed & Marieke
Netherlands

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The coming months we will take a break from answering comments on our Weekend Bakery site.

Due to recent events our priorities have shifted and we need to focus on what matters most and give attention to our family and people who need us.

Comments

  1. Berti says

    April 20, 2016 at 21:49

    Hai. Ik ben Berti en woon in Eindhoven. Eigenlijk ben ik heel benieuwd waar jullie wonen. Zou vraag in contact komen 🙂 autodidact desembakker en omdat passie delen en bij leren leuk is!

    Reply
  2. Anish says

    April 18, 2016 at 14:07

    I just made my first successful batch of croissants using your recipe, and by god they taste sooooooo delicious!!!
    Thank you so much for putting a smile the size of a rainbow on my face!

    Much Love

    Anish

    Reply
    • Weekend Bakers says

      April 22, 2016 at 09:48

      Anish you make us smile with your comment. Excellent!

      Reply
  3. Pascal Meijers says

    March 2, 2016 at 14:43

    Hoi,

    Hoe kun het beste de deegkleedjes schoonmaken?

    Groetjes,

    Pascal

    Reply
    • Weekend Bakers says

      March 5, 2016 at 11:46

      Hallo Pascal,
      Wanneer je klaar bent met bakken, gewoon even het linnen goed uitschudden , of (wat wij zelf doen) het doek gewoon oprollen en wegleggen op een droge plek voor de volgende keer. Zorg er wel voor dat het doek compleet droog is voor je het oprolt!
      Het is niet nodig het doek te wassen, als je het toch wilt uitspoelen doe dit dan met KOUD water en gebruik geen wasmiddel en laat het plat opdrogen (anders heb je kans op krimpen van het doek en veel kreukels).

      Happy baking!

      Marieke

      Reply
  4. Liz says

    February 4, 2016 at 03:40

    Great website! Do you run bread making courses?

    Reply
    • Weekend Bakers says

      February 8, 2016 at 21:06

      Hello Liz,
      We do not personally but we do have a list of addresses (Mostly in The Netherlands and Belgium) of people offering courses and workshops.
      See: www.weekendbakery.com/posts…en-volgen/

      Greetings,

      Marieke

      Reply
  5. Dick says

    January 18, 2016 at 11:22

    Beste Bakery,

    Wat leuk omj te lezxen, zelf branden van koffie.

    Ik ben op zoek naar hoe dat moet en kan.

    Wat is bijv. een goede brander? En kan zo’n apparaat ook in de garage staan metd e deur open?

    Groetjes Dick

    Reply
    • Weekend Bakers says

      January 21, 2016 at 18:14

      Hallo Dick,

      Dank voor je bericht. Ja, zelf koffie branden is echt enorm leuk en als je je er even in verdiept in beginsel niet echt moeilijk. En altijd superverse bonen.
      Onze beide koffiebranders zijn niet meer leverbaar maar de ‘go to’ brander op dit moment waar veel mensen wel tevreden over zijn is de Gene Cafe:
      www.ongebrand.nl/nl/pr…ten/?cat=2
      Wat betreft de bonen is er veel te ontdekken en heeft de keuze naast kwaliteit ook alles te maken met persoonlijke smaak.
      Mocht je een brander aanschaffen dan zouden we je aanraden een aantal zakjes verschillende bonen aan te schaffen en te gaan proeven.
      Ook het branden zelf (hoe ver) bepaalt hoe de koffie smaakt en natuurlijk de zetmethode.
      Een leuke website om eens rond te neuzen is home-barista.com en ook koffiepraat.nl en thuisbarista.nl zijn de moeite waard.
      Wat betreft de garage, ja dat kan wel, maar er komt best wel wat rook vrij aan het einde van het branden, dus buiten om het hoekje of onder de afzuigkap zouden goede alternatieven kunnen zijn.

      Hopelijk veel plezier met je nieuwe hobby!

      Ed & Marieke

      Reply
  6. Vincent says

    December 15, 2015 at 22:37

    Ha Ed en Marieke,

    Allereerst: wat een prachtige en informatieve website, geweldig initiatief!
    Sinds een half jaar geef ik de workshop SlowBrood: langzaam gerezen brood gebakken in een gietijzeren pan (in de oven). De workshop is ontstaan vanuit mijn passie voor desembrood en langzame fermentatie. Ik heb de kneepjes van het bakkersvak bij bakkerij Raat (Alkmaar) en een Napolitaanse pizzeria in Piemonte (Italië) geleerd. Het is voor mij een hobby en passie die ik graag met anderen deel. Zouden jullie mijn workshop in het overzicht kunnen opnemen?

    Hartelijke bakkersgroet!

    Vincent van der Wolf
    www.cucinadellupo.nl

    Reply
    • Weekend Bakers says

      December 19, 2015 at 21:56

      Hallo Vincent,
      Leuk verhaal, initiatief en leuke naam uiteraard! We hebben samen even naar je site gekeken en dat ziet er goed uit. En pizza leren bakken in Piemonte daar zijn we natuurlijk op een positieve manier jaloers op. Workshops bij de mensen thuis is toch weer een andere insteek dan veel andere aanbieders. Pasta workshops ook heel gaaf. Veel broodbakkers zullen dit, net als wij, ook leuk vinden om te doen.
      We nemen je op in het overzicht en wensen je alle succes met je activiteiten.

      Happy baking en fijne kersttijd!

      Ed & Marieke

      Reply
  7. Cynthia Sternberg says

    November 25, 2015 at 18:51

    Do you send out news letters? I would love to be on your mailing list. I am a newly, returned, bread baker. Having been avid in my younger life, I have found a renewed love of all things bread.

    I do have one question. I have a recipe that I have used for 40 years. It is a sweet challah type bread that I use for every thing from sandwiches to sweet honey rolls. It calls for three risings; two pre-shaping, and final post shaping. Is it necessary to do the third rise? I want to experiment, but fear of failure with a recipe that has served me so week for so so long, stops me.

    I look forward to using your website and shopping for the, must have items you carry

    Best bread!
    Cynthia

    Reply
    • Weekend Bakers says

      December 1, 2015 at 20:57

      Hello Cynthia,
      We only have a newsletter that you can subscribe to via our web shop: www.weekendbakery.com/webshop/en/ (see left bottom of page) but it always contains useful info and we send it out about 3 to 4 times a year.
      We do not have the exact answer to your question but we can understand the third rise is indeed necessary when making a challah, maybe less or a different method is possible when making sandwiches and rolls.
      We would encourage you to experiment a bit more and not be afraid to try some new things. You now have a lot of experience based on this recipe and this will help you with other bakes. Just change one thing at a time and make notes. Every baker makes mistakes but you can learn a lot from them too and more than ones the end result is still very edible!

      Good luck with it!

      Marieke & Ed

      Reply
  8. Jan Joore says

    November 18, 2015 at 18:04

    Goedenavond Ed en Marieke,
    Ik maak geregeld brood of een van die andere lekkere dingen die er op jullie website staan. Allemaal even lekker. En nog het belangrijkste: de recepten kloppen gewoon en daar kun je bij anderen niet van op aan, met een slecht resultaat als gevolg.
    Maar hebben jullie al eens nagedacht om alles in een boek samen te vatten. Ik zou het kopen en aan iedereen aanraden.
    Ik heb boeken over brood en banket in de kast staan waar ik minder in kijk en mee doe dan met de recepten van Weekend Bakery.
    Boeken van professionele bakkers die ronduit tegenvallen.
    Ook de producten die jullie verkopen hebben me op weg geholpen om al jaren mijn eigen brood te bakken.
    Dank je wel, Groeten Jan

    Reply
    • Weekend Bakers says

      November 22, 2015 at 11:41

      Hallo Jan,
      Heel veel dank voor je lovende woorden! Wat fijn om te horen dat je onze recepten juist daarom zo waardeert, want we besteden er ook veel tijd aan om het goed te doen. Een bundeling van favoriete recepten staat wel vaag op de agenda maar door drukke activiteiten als werk en verhuizen komt dat weer wat verder in de toekomst te liggen. Plannen genoeg, maar de tijd…je zou soms wat extra moeten kunnen aanschaffen om alles te verwezenlijken wat je in je hoofd hebt! Maar een uitgave met recepten, ja dat lijkt ons wel gaaf om nog eens te realiseren.

      Heel veel bakplezier en mooie broden gewenst!

      Ed & Marieke

      Reply
  9. Abu says

    November 1, 2015 at 08:29

    i am planing to open cafe and bread bakery in Nigeria but,presently i am a student in Delft,Netherlands. I am interested to learn variation of high quality of baking different bread and sourdough bread, where can i learn here in delft physically?
    Thank you
    Abu

    Reply
    • Weekend Bakers says

      November 11, 2015 at 18:08

      Hello Abu,

      Maybe a good place to start is the Bakkerswerkplaats in Rotterdam (bakkerswerkplaats.nl/). You can also check out bakeryinstitute.nl/ but they are a bit further afield. The language could also be a challenge maybe, because most will be in Dutch, but there are possibilities! Also see for workshop addresses: www.weekendbakery.com/posts…en-volgen/
      Good luck with it,

      Ed & Marieke

      Reply
  10. Vince says

    August 17, 2015 at 05:17

    Hi there

    Thanks again for this very informative website.
    I just wanted to ask I be recently purchased a little spiral mixer ( dough capacity 10kg).
    I wanted to try the pain rustique recip (even the 80% hydration baguette recipe) but wanted to know whether I can do all ” the stretches and folds” in the revice by switching on the spiral mixer for say 1 min or so.
    A general question: can I use a spiral mixer for say 1 min for recipes that ask for a ‘street and fold’.

    I tried using the spiral for the 80% hydration bagueete recipe but failed to develop gluten in the spiral mixer. Anyhow thoughts?

    Regards
    Vince

    Reply
    • Weekend Bakers says

      September 4, 2015 at 09:14

      Hi, 80% is high to knead with a spiral mixer. You can add at first 70% of the water, knead the dough, then add the 10% last bit and knead again.

      Reply
  11. etti says

    May 24, 2015 at 04:03

    Hello:

    I am planing to open cafe bakery , and I am interested to learn variation of hi quality sourdough bread, also organic bread,
    I am a chef and working in a bakery but no sour dough bread. where is the best place to learn how to do it

    Thank you

    etti

    Reply
    • Weekend Bakers says

      June 13, 2015 at 18:50

      Hi, Try to find a local bread baking workshop. However there is no substitute to practice, so bake bake and bake. Try our Pain Rustique recipe and bake the this recipe for at least a dozen times to get the feel for it. Good luck!

      Reply
  12. Tracy Rossa says

    May 14, 2015 at 14:20

    Hello–or Tag! I am a home baker in the US married to a german, so I have learned to bake European bread. Pretty well if I may say so! My sister invited me for a trip to amsterdam at the end of June. Could you recommend some great bakeries and pastry shops to visit (and taste!) while we are there? Thank you so much! I really enjoy baking from your website–excellent recipes and tips! keep up the good work! Thank you!

    Reply
    • Weekend Bakers says

      May 20, 2015 at 17:16

      Hello Tracy,
      That sounds great and yes we do:
      First of all we have this list with addresses for you: www.weekendbakery.com/posts…kers-list/
      Next to that you can take a look at our pinterest board on the subjest of bakeries, lunch spots and cafes in Amsterdam:
      www.pinterest.com/weeke…nch-spots/
      Another nice activity is visiting the ‘pure markt’ which also has a date at the end of June: www.puremarkt.nl/engli…markt.html
      So there are a lot of excellent places to visit. Hope you will like it here.

      Wishing you a good journey and memorable and delicious visit!

      Greetings,

      Marieke

      Reply
  13. Helio says

    May 3, 2015 at 15:08

    Hello Ed and Marieke,
    What a wonderful site you have! I live in Brazil and making bread at home is a great hobby for me. When I found out your detailed instructions, tips and techniques, I really got excited. It also reminded me of Amsterdam when I saw the kerstbrood recipe. I can not wait to try it 🙂

    Thanks very much for sharing all these treasures!

    Reply
  14. Jose Chaves says

    April 9, 2015 at 13:18

    Very good iniciative!
    A lot of information and tips.

    Reply
  15. Dave says

    March 26, 2015 at 14:12

    Hi Ed and Marieke,
    What a great site! I live in the UK and had been baking bread at home off and on for many years. When I retired I began baking all my bread (apart from the occasional emergency purchase). I take it so seriously that my family bought me a 5 day course with Richard Bertinet in Bath, UK for my 70th birthday last year. I will be trying some of your recipes in the near future.

    Recently my wife and I made our first ever visit to the Netherlands, four nights in Amsterdam. Whilst we were there I was impressed with the quality of the bread we ate in the cafes for our lunch. I usually chose wholemeal and this was generally excellent. Were we just lucky? Bread in the UK has been universally poor, but the availability of good bread in some independent establishments has improved considerably in the last two or three years. I thought that the bread we ate in Amsterdam may have had a rye component. Is this common. The bread was certainly flavoursome and of good texture.

    Thank you!

    Reply
    • Weekend Bakers says

      March 28, 2015 at 14:16

      Hi Dave, I think you were lucky for a bit. A lot of bad bread can be bought, but during the last few years things start to improve especially in the bigger cities. Small bakeries popup with excellent bread. The current trend is to color white bread dark with burned malt, this way it looks healthy but it is of course still white bread with some nuts and seeds. Have fun in Bath, we visited Bath for a day a few years back, very nice city!

      Reply
  16. Pete says

    March 24, 2015 at 09:50

    Hi Ed and Marieke,
    I have been letting my various breadmaker machines make mediocre loaves for about 15 years. Then when I retired 5 years ago I decided to do it properly.
    I think I must have bought, read and experimented from every ‘artisan bakery’ bread book out there, with varying degrees of success. Then a couple of weeks ago I found your ‘Week-end Bakery’ web site and tried your recipes and techniques, which have produced hugely improved results. Thank you so much!
    Your pain rustique and buns (which we call cobs in the UK) are favourites so far.
    No longer is my partner looking aghast when finding me browsing industrial scale mixing machines, he is even suggesting I might start a small village bakery. (Or is this a new level of sarcasm…. hmmm?)

    Reply
    • Weekend Bakers says

      March 28, 2015 at 14:06

      Hi Pete, thank you for your nice comment. Baking your own bread is very rewarding. I have my eye on a ‘small’ retro looking Kemper 15L mixer, now I only have to find a reason to own such a machine 😉 Happy baking!

      Reply
  17. patricia says

    March 5, 2015 at 13:41

    Being sad that my croissants yesterday never turned out the way I hoped. I turned to Internet and typed up afew words about where I went wrong.
    And to MY GREAT inward despair your LOVELY Video on French Croissants came up. i think the angels must have typed your site for me. ;-).

    Well I just want to say. Bravo,with trying over and over to make Croissants that give you that ,how do you say. A feeling within that you just fills you like no other when you feel that you have reached 9/10 or why not 10/10 of all the work that you have tried and looked for all over in recipes books,where ever you could. I have just made my first lot last night and was sad to see the results,so today,i found your site and your love of them and i shall try your recipe XXX also the Kouign amann is another love of mine,and I would like too that you take us down that road.Danish too.

    Kindest regards

    Patricia

    Reply
    • Weekend Bakers says

      March 13, 2015 at 11:02

      Hello Patricia, thank you for your kind words. With croissants there is no substitute for practice, there is no place to hide. When you are not doing it 100% you end up with a bad croissant. This is for us the fun of making croissants and of course eating them 😉

      Reply
  18. Gabriella de la Croix says

    February 24, 2015 at 05:15

    What a nice web site! My name is Gaby and I was born in Den Hague. Someday I would like to go back to the Netherlands to visit my family. I love to bake (I work for a bakery in Corona, California) Bakeries here in the states are very different than in Europe. I think I can learn a lot from you both. I can’t wait to get started! Keep up the good work!!

    Reply
    • Weekend Bakers says

      February 26, 2015 at 17:19

      Thank you for your kind words. Happy baking!

      Reply
  19. MaryJane Syvertsen says

    February 11, 2015 at 22:05

    I love this site! Thank you and I have learned so much about how to improve my bread baking skills!!!

    Reply
  20. Kathryn Johnston says

    January 13, 2015 at 04:39

    Hi Ed and Marieke, thanks so much for your Weekend Bakery website and all the wonderful information. I live in Queensland, Australia and retired in 2013. I have made bread for around 15 years in my Breville Bread Maker however now stepping into the world of sourdough. I have read widely about it and commenced a starter making notes along the way. The first one had to be aborted. Then I found your website and I am following your recipe for the starter culture step-by-step. By day 2 things were working well and I am now at day 3 with an active starter, smelling good so far! Once I make the sourdough pain naturel I will send you a photo. I will also do a post on my blog site with a link back to Weekend Bakery. Thanks again, you are inspirational. Best wishes, KJ

    Reply
    • Weekend Bakers says

      January 17, 2015 at 14:01

      Hello Kathryn, thank you for your kind words. Hope to hear from you with your first results! Happpy baking!

      Reply
  21. Veena says

    December 14, 2014 at 13:22

    Dear Ed & Marieke

    I have recently succumbed to the charms of baking. I am working full time, and use any spare time searching for recipes and the weekend baking. I live in Dubai. While searching for a recipe for rasberry and almond tart (which I tasted yesterday in a local cafe), was directed to your website. I feel as if I have hit the jackpot :-o). I am so in love with your website.

    I have not had much success with bread-making, but after reading your blog, I am more than ready to give it a try again. Thank you so much for inspiring me. I will be trying the tart recipe first. Thank you sooooo much.
    God bless you both.

    Love
    Veena

    Reply
    • Weekend Bakers says

      December 15, 2014 at 19:33

      Thank you for your kind words. We really like baking, and baking bread is so rewarding!

      Reply
  22. Mrs Karen Aslett says

    October 17, 2014 at 10:54

    Dear Ed and Marieke
    A friend of mine recently told me about your site-I’m so glad she did,I think it’s absolutely great ! It has become my most used bread information and recipe place.Thank you for being so generous with your knowledge and tips ,these are the things that us home bakers need .Whatever you do please do not stop writing about your bread making!
    Yours gratefully Karen Aslett

    Reply
    • Weekend Bakers says

      October 20, 2014 at 11:24

      Hello Karen,

      Thank you very much indeed for your wonderful comment filled with compliments. We wish you much baking inspiration and lots of beautiful loaves. And we will continue with our baking journey of course!

      Greetings from Holland,

      Ed & Marieke

      Reply
  23. Ellen van Schaik says

    July 8, 2014 at 16:13

    Dag Ed & Marieke,

    Hartelijk dank voor het uitgebreide antwoord over diastatisch maltpoeder.
    Super zoals jullie de zaken aanpakken. Het is inderdaad beter om met de juiste technieken en grondstoffen tot een goed produkt te komen. Dit projekt kwam op mijn pad nadat ik mijn bakactiviteiten wat uit wilde breiden. Daarom leek het me een goed idee om eerst het maltpoeder te kopen en het misschien daarna ook zelf te maken. Omdat daarvoor o.a. een apparaatje aangeschaft moet worden om het graan te malen, wilde ik nog niet te hard van stapel lopen en het eerst “gewoon” uit te proberen om wat meer ervaring te krijgen met het brood bakken. Ik begrijp dat niet alles wat de naam biologisch heeft goed voor ons is en probeer ook zoveel mogelijk zakjes en pakjes te vermijden. Daarom denk ik hier nog even verder over na, want natuurlijk is er veel lekkers te bakken zonder dit maltpoeder, maar ik was zo enthousiast en wilde het graag meteen uitproberen.

    Nogmaals dank voor het antwoord en veel succes met de bakaktiviteiten/ontwikkelingen.
    Ik houd de site goed in de gaten.

    Vele groeten van Ellen

    Reply
    • Weekend Bakers says

      July 11, 2014 at 14:39

      Klinkt allemaal heel goed Ellen, ook om het op deze manier eerst eens uit te proberen en resultaten ‘met’ en ‘zonder’ met elkaar te vergelijken. Dit soort projecten vinden wij ook heel leuk en leerzaam. Misschien heb je ook onze ‘flour experimenten’ al eens bekeken? www.weekendbakery.com/posts…nt-part-1/
      Het enthousiasme is heel herkenbaar 🙂

      Een heel mooi (bak) weekend,

      Marieke & Ed

      Reply
  24. Ellen van Schaik says

    June 30, 2014 at 15:40

    Goedemiddag,

    Met belangstelling lees ik over uw “diastatic malt” en het recept van de witte broodjes.
    Mijn vraag is: Gaat u dit diastatic maltpoeder in uw webshop verkopen?

    Bedankt alvast voor uw antwoord.

    Met vriendelijke groeten,

    Ellen van Schaik

    Reply
    • Weekend Bakers says

      July 1, 2014 at 21:44

      Beste Ellen,
      We gaan dit voorlopig helaas niet aanbieden in onze webshop. Hopelijk vind je het met onze instructies ook leuk eens zelf te maken. De meeste moutpoeders die je kunt kopen (die zijn dus niet diastatisch) bevatten geen actieve enzymen en ook zijn ze vaak gebrand (donker om wit brood een zogenaamde gezond bruin kruim te geven) dus wat moutpoeder zo goed maakt zit er dan juist niet meer in! Het loont dus wel de moeite het zelf eens te proberen.

      Happy baking!

      Marieke & Ed

      Reply
      • Ellen van Schaik says

        July 2, 2014 at 08:53

        Bedankt voor het antwoord.
        Wordt dit diastatisch maltpoeder misschien ergens in Nederland verkocht?
        Natuurlijk is zelf maken leuker, maar als beginnend bakster heb ik alle aandacht nodig om een goed brood te bakken en koop ik liever eerst goede grondstoffen en ga in een later stadium zelf experimenteren.

        Hartelijke groeten,

        Ellen van Schaik

        Reply
        • Weekend Bakers says

          July 2, 2014 at 09:04

          Hallo Ellen,
          De uitdaging is dat we (voor zover wij weten) geen verkooppunten voor diastatisch mout kunnen vinden, alleen voor moutpoeder zonder deze eigenschappen (en dan is het dus eigenlijk een soort zoetmiddel en kleurmiddel dat je helemaal niet nodig hebt).
          We hebben nog een andere suggestie voor je, namelijk een soortgelijk recept voor witte broodjes, waarbij je geen diastatische mout gebruikt, maar wel een voordeegje (poolish) maakt om smaak en structuur te ontwikkelen. Wij maken dit recept zelf ook regelmatig.
          Je vindt het recept (in het Engels) hier: www.weekendbakery.com/posts/white-buns/

          Veel bakplezier!

          Marieke & Ed

          Reply
          • Ellen van Schaik says

            July 5, 2014 at 14:59

            Ed & Marieke,

            Dank je wel voor het antwoord en het recept.
            De Zuidmolen in Groesbeek verkoopt blank moutmeel en ik heb hun mijn vraag voorgelegd of hun meel aan “diastatic malt” voldoet.
            Dit is het antwoord:

            Beste Ellen,
            Diastatisch moutmeel zoals ze dat in engeland gebruiken is een mengsel van tarwebloem, moutmeel en enzymen. Vaak is er ook meelverbeteraar E300 (= ascorbinezuur=vitamine c) aan toegevoegd. De werking is ongeveer hetzelfde als een eenvoudige broodverbeteraar zoals enzymmix (=tarwebloem, enzymen, E300). In enzymmix zit echter geen moutmeel. Dit kun je ook apart toevoegen of bruinbroodpoeder gebruiken. Bruinbroodpoeder is een broodverbetermiddel waar moutmeel inzit.
            Met vriendelijke groeten
            De Zuidmolen
            Wat denken jullie? Komt dit dicht in de buurt bij jullie eigen gemaakte diastatic malt?
            Ik zag dat bruinbroodpoeder bij hun ook in de biologische versie verkocht wordt …..

            Met vriendelijke groeten,
            Ellen van Schaik

            Reply
          • Weekend Bakers says

            July 7, 2014 at 11:46

            Hallo Ellen,

            De eerste zin uit het antwoord geeft aan dat het moutmeel dat hier verkocht wordt niet ‘diastatisch’ is.
            Het mooie van de pure manier van het laten kiemen en drogen van je eigen graan is dat je de juiste stoffen en enzymatische werking krijgt die al van oorsprong in de plant aanwezig is, zonder dat je verder iets toevoegt wat je niet in je brood wilt hebben. Het kopen van zakjes ‘broodverbeteraar’ en bruinbroodpoeder (die natuurlijk best hun werk zullen doen) waaraan ‘enzymen’ en ‘verbeteraars; zijn toegevoegd is een ondoorzichtige wereld waarover in boeken als ‘bread matters’ van bakker Andrew Whitley veel is geschreven. Om een lang verhaal kort te maken: Je hebt ‘enzymen’ die vaak niet zo goed voor je zijn en in broodverbeteraars zitten er soms wel 16 verschillende. Iedereen maakt zijn eigen keuze over wat hij gebruikt en waarom en hoe belangrijk hij of zij dit vindt. Om precies te weten welke enzymen er bijvoorbeeld in een zakje ‘enzymix’ zitten zou je dit door iemand moeten laten onderzoeken. Dat gaat wel wat ver natuurlijk.

            Wij zijn van de school dat we in principe geen ‘verbeteraars’ aan ons brood toevoegen. Het laten kiemen van ons eigen biologische graan en het drogen en fijnmalen van deze kiemen en dat toevoegen aan ons brood, past in ons idee van een toevoeging die echt vanuit de plant komt, met voedingswaarde en een actieve werking.
            Kortom, in onze ogen is een zakje enzymix iets dat wel een goed bakresultaat zal opleveren, maar niet iets wat wij zelf zouden gebruiken en ook niet iets dat hetzelfde is als pure diastatische mout. Ook bij de andere (en ook biologische) broodpoeders zitten ingrediënten en toevoegingen die wij niet aan ons brood willen toevoegen.

            Sorry, dat het best lastige materie is, ingaan op het hoe van enzymatische werking levert bijna een wetenschappelijk artikel op. En het gaat natuurlijk ook om lekker bezig zijn met brood bakken. Het is ook heel leuk en uitdagend om je brood met de juiste technieken en tijd naar een zo goed mogelijk niveau te krijgen, zonder toevoegingen. Wij zijn daar al jarenlang met veel plezier mee bezig. Dit kleine ‘mout’ project was nu net bedoelt om aan te geven dat je geen zakjes poeder hoeft te kopen en dat je alles zelf uit de plant kunt halen. Maar zonder dit is er zoveel moois te maken!

            Happy baking!

            Reply
  25. Jelmer de Vries says

    June 2, 2014 at 10:24

    This is by far the best site for the home baker! Perfect recipes, very usable and easy to follow tips. The webshop is great too, with so many products I could’t find anywhere else. The delivery is very quick and boxed with much care. I had a question too for Ed & Marieke, and they replied in no time. Compliments!

    Reply
    • Weekend Bakers says

      June 2, 2014 at 12:33

      Thank you so much Jelmer. Very much appreciated! We hope to delight and inspire with more recipes, tips and products in the future.

      Happy baking,

      Ed & Marieke

      Reply
  26. Bunny dimmel says

    May 24, 2014 at 19:27

    Do you have an email I can sign up for?

    Reply
    • Weekend Bakers says

      May 28, 2014 at 19:40

      You can sign up for our newsletter here: www.weekendbakery.com/webshop/en/
      Or you can subscribe to our RSS feed or comment feed (see bottom right of our home page).

      Happy baking!

      Reply
  27. Veronique Bauwens says

    May 10, 2014 at 18:26

    Verkopen jullie ook apart het meel dat in de complete set zit? Ik gebruikte jullie meel (dat dus bij de volledige set zat) voor mijn eerste zuurdesembrood dat ik maakte en heb sedertdien nooit meer zo’n goed brood kunnen bekomen met ander meel..
    ..alvast bedankt voor een antwoordje!
    Veronique

    Reply
    • Weekend Bakers says

      May 11, 2014 at 15:55

      Beste Veronique,

      Wij verkopen helaas geen meel of bloem (de bloem zit als extra bij het pakket dat je hebt, zodat je meteen aan de slag kunt).
      De biologische tarwebloem bij het pakket was van molen De Zandhaas te Santpoort bij Haarlem. Dat is natuurlijk niet naast de deur! Wij hebben een overzicht van molens gemaakt (zie:www.weekendbakery.com/posts…n-holland/). Er zit bv ook een molen in Zeeland en ook in België zijn molens te vinden zoals deze www.flourpower.be/knesselare.html. We weten hier uit eigen ervaring niets over het meel, maar het is vast en zeker het proberen waard. In Nederland hebben wij meel en bloem van diverse molens getest en, al zijn er verschillen, allemaal zijn ze van goede kwaliteit.

      Hopelijk is deze informatie bruikbaar. Heel veel bakplezier!

      Marieke & Ed

      Reply
  28. Anne Ruslan says

    April 21, 2014 at 08:00

    Hi Ed & Marieke,

    I love to visiting and discovering your website, It’s such an amazing site! As an amateur home baker I can proud to my self when finally I make my own French Croissant by following step by step through your website! Awesome!
    Thank you for sharing.

    Warm Regards
    Anne Ruslan

    Reply
    • Weekend Bakers says

      April 22, 2014 at 07:58

      We are very glad to hear the recipe worked so well for you too.

      Happy baking!

      Reply
  29. Leigh says

    April 18, 2014 at 10:31

    Dear Weekend Bakers,
    This is such a wonderful website. Every time I visit your site, my passion for breadmaking is rekindled. You do a wonderful job of presenting your products and sharing your passion. I love it. Thank you for sharing.

    Reply
    • Weekend Bakers says

      April 19, 2014 at 16:09

      Hello Leigh,

      A heartfelt thank you for your generous comment! Hope you have a lovely Easter and happy baking!

      Marieke & Ed

      Reply
  30. Raymundus Butarbutar says

    February 13, 2014 at 21:49

    Your site is incredible! After failing on my quest to find the a decent croissant in the bay area, I decided to take things on my own matter. The croissant here tend to either be – chewy, dense, and greasy or – overly baked and shatters in an instant (more puff pastry like). The interior shot of your latest croissant is gawk-worthy. And i love your detailed instructions. Will keep you updated on my croissant-making. thanks!

    Reply
    • Weekend Bakers says

      February 15, 2014 at 09:24

      Hi Raymundus,

      Love to hear (and see) more of your croissant making adventures. Thanks so much for your kind words.

      Happy (weekend) baking!

      Greetings from Holland,

      Ed & Marieke

      Reply
  31. MJ Koyuki says

    December 3, 2013 at 09:32

    I’m a avid novice home baker. My attempts after attempts of trying to bake a baguette were discouraging and disappointing. But after reading your site, I’m inspired and encouraged to attempt again. I’m not sure if I will succeed in baking a perfect baguette. However, I do know I can always find answers and information from your site to improve in my subsequent attempts. Thank you for sharing the information.

    Reply
    • Weekend Bakers says

      December 5, 2013 at 18:59

      Greetings to the lovely Koyuki! (what an amazing dog!)

      Yes, you are right,

      Have a look at our baguette log: www.weekendbakery.com/posts…akers-log/
      There you can see we tried many times to get to the perfect baguette. With most of our recipes we try and test and practice many times, it is the only way to make progress with baking. Otherwise you just skip from one recipe to the next, never fully understanding what went right or wrong (can be fun, but in the end you will not truly learn how to bake bread).
      And recipes need to be adjusted to your situation, equipment ingredients and hands, and this takes a few turns to get it right.
      So, never be discouraged after the first (or second) time. Make notes and just keep baking. The great thing about making your own is it pretty soon tastes very good, even if it does not look the part yet!

      Thanks and we would love to see some of your results!

      Happy baking,

      Ed & Marieke

      Reply
  32. James says

    August 6, 2013 at 18:45

    Hi, thanks for your great website and videos! I’m starting to learn home bread making. Cheers.

    Reply
    • Weekend Bakers says

      August 10, 2013 at 14:01

      Sounds great James thanks for the thumbs up and keep on baking!

      Greetings from Holland,

      Ed & Marieke

      Reply
  33. Julian Pericles says

    December 30, 2012 at 14:22

    Hi Ed & Marieke,

    Just writing to say a thank you for your wonderful site. Having always been a keen baker, your recipes have allowed me to step up a notch and have yet to fail me! Being a cinnamon bun fiend I found your site after failing with a few other recipes, and have become famed amongst my friends and family for these buns. Not to mention the stollen with candied fruits and almond paste, nor the kaisersemmeln… I’m learning loads and loving the tastes. Looking so forward to trying your rye bread recipe too (have been in awe of dutch rye bread since a trip to an Amsterdam bakery showed me what it tastes like straight out the oven!).

    Also working as a Barista in speciality coffee I’m thrilled to hear of your roasting.

    Many thanks for sharing, happy Xmas and a happy new year!

    Julian

    Reply
    • Weekend Bakers says

      December 31, 2012 at 10:25

      Hello Julian,
      Thank you so much for sharing your wonderful baking results with us and liking the recipes so much. We love it when other bakers have such good results with our recipes too. Great the stollen is also a success, I (Marieke) love making it so much. Here in Holland we also make it for Easter, so in a few months time I get to make them again :).
      Hope you like the rye recipe too. We have the rye with raisins and also the Frisian very dark rye which is enormous fun to make too.
      Keep us posted on your results.
      Lots more baking ideas for the new year so hope you will keep track of our adventures.

      Wishing you all the best and a very happy and inspirational (baking and otherwise) New Year!

      Ed & Marieke

      Reply
  34. Angela Ting says

    November 3, 2012 at 14:43

    Hi Marieke,
    I am a brand new home baker who has just started to learn baking from Internet. I have found your website so informative and helpful. Your site is my teacher; it’s important and precious to me. Thank you so much!
    –Angela from New York City

    Reply
    • Weekend Bakers says

      November 4, 2012 at 11:56

      Hello Angela,

      So nice of you to drop us a line. As you say your bread baking journey has just begun and we can tell you it will only get better as you dive further into the wonderful world of real bread. Learning the skills will guarantee you (and the ones you love) will eat wonderful bread for many years. It is a thankful ‘job’ to be able to bake and share bread with the people who appreciate it. Hope we will be able to keep inspiring you with our recipes and tips.

      Happy Baking,

      Ed & Marieke

      Reply
  35. ash says

    July 23, 2012 at 12:26

    Hi,

    I love ur website. I have written you before alaso, but didn’t get any response. I am in Holland right now wanted to know if you have any workshops that you organise. I wanna learn making breads… tried many time but i am not very successful. Would love to bake a bread wth u guys.

    Regards
    Ash

    Reply
    • Weekend Bakers says

      July 23, 2012 at 20:54

      Hello Ash,
      Sorry about that. We did send you an email directly (I thought) but maybe something went wrong. I am afraid we do not organize any workshops at the moment, we are just too busy. Can you tell me what you are looking for exactly and in what region you are living in Holland and for how long, maybe we can help you in some other way (contact a fellow baker that organizes workshops for example).

      Greetings,

      Marieke

      Reply
      • ash says

        July 24, 2012 at 16:56

        Hi Marieke,

        thanks for your reply, but i didn’t get any mail from you. I am living in Rotterdam till September. I learnt from your website that you are based out of Gouda. Do you have a bakery there??? Can i visit you sometimes? please let me know abou the workshops from other bakers. Also, it would be great if you can advice me about the kind of oven i should buy. I currently have convection and micro combi. and i am not very happy with it.

        Thanks

        Regards
        Ashima

        Reply
        • Weekend Bakers says

          July 25, 2012 at 09:32

          Hello Again Ashima,
          I will try to find some more info and will send you a mail later.

          Marieke

          Reply
          • ash says

            July 26, 2012 at 12:30

            Thank you 🙂

            Reply
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